Modified wheat glutens and use thereof in fabrication of films

ABSTRACT

Wheat gluten protein-based biodegradable or edible films are produced using aqueous, essentially alcohol-free casting dispersions containing modified wheat protein and a plasticizer. The modified wheat protein is prepared by treating purified naturally occurring wheat protein with a reducing agent (e.g., sodium metabisulfite) in order to reduce the average molecular weight of the wheat protein and to cleave disulfide bonds therein. Such modified wheat gluten protein lowers the viscosity and allows increased solid contents in the casting dispersions, allowing fabrication of improved films.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention is broadly concerned with modified wheat glutensand dispersions which can be used in the casting of biodegradable and/oredible gluten-based films. More particularly, the invention pertains tosuch glutens, gluten products, dispersions and films, and methods offabricating the same, wherein wheat gluten is modified with a reducingagent for cleaving of disulfide bonds therein under controlledconditions which prevent any substantial heat denaturation of the grainprotein. Such modified wheat glutens can be used to fabricate superiorfilms having good strength and thermal sealing properties.

2. Description of the Prior Art

Grain proteins, such as those derived from soy protein, or wheat or corngluten, are commercially available and are relatively inexpensive incomparison to other biomaterials and many synthetic polymers. It hasbeen suggested that such grain proteins and particularly the wheatglutens can be used to form flexible films by solution or dispersioncasting, provided that the wheat glutens are used with appropriateplasticizers. Generally, it is understood that such films are insolublein water and have good moisture permeability, but are deficient inoxygen permeability and tear strength.

In many film-forming prior procedures, the gluten-based castingsolutions are prepared with alcohol and are heated to levels whichsubstantially denature the gluten proteins and gelatinize the starchcontent of the solution. The use of alcohol solvents renderscommercial-scale processing difficult and dangers owing to explosionhazards. Heat denaturation of the gluten proteins lowers the ultimatestrength of the films and the gelatinized starch further weakens thefilms and creates non-transparent films.

There is accordingly a real and unsatisfied need in the art for improvedtechniques and products for the fabrication of wheat gluten-basedbiodegradable and/or edible films which yields films having betterphysical properties while avoiding use of large quantities of alcohol asa part of film casting solutions or dispersions.

SUMMARY OF THE INVENTION

The present invention overcomes the problems outlined above, andprovides enhanced modified wheat gluten, wheat gluten products anddispersions, and wheat gluten-based films having superior physicalproperties. Generally speaking, the improved products of the inventionare based upon use of highly concentrated, substantially undenaturedmodified wheat gluten. Broadly, a starting wheat gluten material istreated with a reducing agent in order to lower the average molecularweight of the gluten proteins, and also to cleave in a controlled way aproportion of the disulfide bonds of the proteins. Such a modified wheatgluten product can be prepared and dried for later use. In such cases,the dried product is added to a liquid phase including a plasticizer toform a modified wheat gluten film casting dispersion. Alternately acasting dispersion can be made directly from starting wheat gluten bytreatment with a reducing agent and addition of a plasticizer.

In film-forming procedures, the modified wheat gluten dispersions of theinvention are layered onto a substrate and dried. Preferably, the filmdrying is done as a high temperature-short time operation. Final driedfilms in accordance with the invention have excellent tear strength andthermal sealing properties.

BRIEF DESCRIPTION OF THE DRAWINGS

The single DRAWING, is a schematic flow diagram illustrating thepreferred processing steps for obtaining modified wheat gluten productsand dispersions, and wheat gluten-based films.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

Turning to the DRAWING, preferred processes in accordance with theinvention are schematically set forth with particular reference to theuse of wheat gluten as the starting material to produce modified wheatglutens, modified wheat gluten products and dispersions, and resultingwheat gluten films.

Referring to the DRAWING, a preferred process of the invention beginswith provision of wheat gluten starting material 10. In the illustratedprocess, conventional wet dough from a wheat gluten production processmay be used, having about 75% by weight wheat gluten. In order toprovide the most suitable starting material for the formation offilm-forming dispersions, the gluten dough in step 10 should beconcentrated to achieve a gluten protein content of at least about 85%by weight, and more preferably from about 85-95% by weight.Advantageously, the concentrated wheat gluten material should have amaximum of about 10% by weight of naturally occurring brans, starchesand other insolubles, and more preferably from about 0.1-8% by weightthereof. Generally, in order to obtain such high protein content, lowinsolubles wheat gluten, it is necessary to remove naturally occurringbrans, starches and other insolubles from the commercially available wetdough.

In one aspect of the invention, the gluten starting material 10 istreated to form a modified gluten protein product which is dried andthen used to form a casting dispersion. This exemplary process isillustrated in the drawing in steps 12-16, inclusive. In particular, inthe first step 12 of this process, the high gluten protein startingmaterial is treated with a reducing agent centrifuged to form a modifiedgluten protein product. The function of the reducing agent is to cleavedisulfide bonds in the gluten protein, and to lower the averagemolecular weight thereof. Preferably, the modified gluten proteinproduct has an average molecular weight of up to about 1000 kDa, andmore preferably from about 50-900 kDa; moreover, the product should haveat least about a 5% reduction in disulfide bonds as compared with thenaturally occurring gluten protein in the gluten starting material, andmore preferably from about a 25-100% reduction in disulfide bonds.

The reducing agents useful in the context of the invention arepreferably taken from the group consisting of the alkali metal andammonium sulfites, bisulfites, metabisulfites and nitrites, andmercaptoethanol, cysteine, cysteamine, and ascorbic acid; the alkalimetal metabisulfites are most preferred. The amount of reducing agentused should be at a level of from about 0.05-20% by weight, based uponthe weight of the wheat gluten protein in the wheat gluten startingmaterial taken as 100% by weight. A more preferred range in this respectis from about 0.05-1% by weight on the same basis. In practice, thetreatment of step 12 involves contacting the gluten starting materialwith an aqueous solution of reducing agent at ambient room temperature.The centrifugation step is conventional and is carried out in order toremove insoluble brans, starches and other insolubles and therebyincrease the protein content of the starting dough.

Step 14 as illustrated in the drawing involves conventional spray dryingthe modified gluten protein product in order to yield a powder.Normally, this powder would have a maximum moisture content of about 10%by weight, more preferably up to about 7% by weight. The powder itselfhas an extended shelf life, and can be sold as a product of commerce tocustomers wishing to fabricate gluten-based films.

Referring to step 16, the dried modified gluten protein product is addedto an aqueous, essentially alcohol-free liquid phase which includes aplasticizer in order to form a modified protein dispersion. In addition,the liquid phase would normally include a member selected from the groupconsisting of acids and bases for altering the pH of the liquid phase inorder to promote the dispersion of the modified gluten protein therein.Optional ingredients can also be used in the liquid phase, for example,a release agent, colorant and defoamer.

In preferred forms, the plasticizer is selected from the groupconsisting of glycerol, diglycerol, propylene glycol, triethyleneglycol, sorbital, mannitol, maltitol, hydrogenated starch syrup,polyvinyl alcohol, polyethylene glycol and mixtures thereof; glycerol isthe most preferred plasticizer. In terms of levels of use, theplasticizer is employed in an amount sufficient to lower the glasstransition temperature of the final film below about 25° C. Thus, theplasticizer is preferably present at a level of from about 20-40% byweight in the modified gluten protein dispersion, and more preferablyfrom about 25-30% by weight. The water content of the modified glutenprotein dispersions would be up to about 85% by weight and morepreferably from about 75-80% by weight.

The pH adjusting agent is most preferably a base, with sodium hydroxide,potassium hydroxide and ammonia being most preferred. Generally,sufficient base should be added to adjust the pH of the modified glutenprotein dispersions to a level of about 8-12, and most preferably fromabout 8.5-11.5. Such pH levels are usually achieved by using from about1-15% by weight base, with the weight of the modified gluten proteintaken as 100% by weight, and more preferably from about 1.5-10% byweight on this basis.

The release agent, if used, facilitates separation of a final film froma casting substrate. Generally, the release agent is selected from thegroup consisting of stearic acid and the stearate salts, e.g., sodium,potassium, magnesium and zinc stearates, as well as glycerol andsorbitol monostearates. A selected release agent would normally be usedat a level of up to about 2% by weight, based upon the weight of themodified gluten protein taken as 100% by weight.

Defoamers if used are added to aid in the process of degassing of themodified gluten protein dispersion before casting thereof. Manycommercially available defoamers can be used in minor amounts for thispurpose, typically up to about 0.5% by weight, based upon the weight ofthe modified gluten protein taken as 100% by weight. Obviously, ifedible films are desired, food grade defoamers would be used.

Colorants can be added to the modified gluten protein dispersion inorder to give a desired color to the final films. The amount of colorantused is typically less than 1% by weight, based upon the weight of themodified gluten protein taken as 100% by weight.

In preparative procedures, it is important that the modified glutenprotein dispersions be prepared without excessive heat in order toinsure that the modified gluten protein content of the dispersions isnot substantially heat denatured. To this end, the dispersions of theinvention are preferably made with agitation but at a temperature belowabout 45° C., and most preferably below about 40° C. In this way, onecan be assured that the modified gluten protein content of thedispersion is not rendered insoluble or otherwise unacceptablydenatured.

As indicated, it is normally desirable to degas the modified glutenprotein dispersions prior to casting. This is usually done under vacuumconditions so as to render the dispersions essentially free of entrainedair bubbles.

The final modified gluten protein dispersions useful for direct filmcasting would normally have a viscosity of from about 100-5000 cps(Brookfield), and more preferably from about 500-4000 cps. Moreover,they would be maintained at relatively low temperatures, and preferablyno more than about 45° C. In casting procedures as referred to in step18, the prepared dispersions are layered by known means onto a substratesuch as a stainless steel plate to achieve a substantially uniformthickness. The layers are then dried at a controlled temperature to givethe final films. Preferably, the drying procedure should be carried outat relatively high temperatures and short drying times. For example, thedrying temperature is preferably from about 60°-99° C., with a dryingtime of up to about 10 minutes, and more preferably from about 1-5minutes. The humidity conditions in the drying chamber should also becontrolled, to achieve a relative humidity of from about 50-99%.

The wet gluten dough from step 10 may alternately be treated via steps20-22 as shown in the DRAWING to form a modified gluten proteindispersion. In this process, the starting wet dough is initially treatedwith base and centrifuged followed by spray drying to form the desiredconcentrated dried wheat gluten having at least about 85% by weightwheat gluten protein content. Thereafter, the dried wheat gluten may bemodified by adding it to a liquid phase including reducing agent andplasticizer to directly form the modified wheat gluten proteindispersion (step 22). In this instance, the dried wheat gluten issubjected to the reducing agent in the presence of the plasticizer sothat the gluten is treated to reduce the average molecular weightthereof and to cleave disulfide bonds at the time the casting dispersionis formed. This dispersion can then be used to form the wheat glutenfilm in step 18 as indicated in the DRAWING.

Another alternate procedure depicted in the DRAWING involves directformation of a modified gluten protein dispersion from commerciallyavailable vital wheat gluten (step 24). In such an alternativetechnique, the vital wheat gluten starting material is directly added toa liquid phase including at least a reducing agent and a plasticizer todirectly form a modified gluten protein dispersion. Also, a filteringstep is employed to reduce the content of the bran, starch and otherinsolubles and thereby elevate the wheat gluten protein content of thedispersion. In this case, the amounts and preparative proceduresdescribed previously in connection with the first method of preparationare followed. Similarly, once a modified gluten protein dispersion isformed in step 22, the casting thereof in step 18 is carried out exactlyas described.

Final gluten films in accordance with the invention have very desirablestrength and thermal sealing abilities. Moreover, the films hereof canbe readily controlled in terms of color and opacity. As indicated above,the modified gluten protein content of the casting dispersions aresubjected to disulfide cleavage owing to the treatment with reducingagent. It is to be understood however, that the film drying processserves to reform many of these disulfide bonds to increase the tearstrength of the final films. In this connection, the gluten-based filmsof the invention comprise a matrix of modified gluten protein and aplasticizer. It is believed that the modified gluten protein present inthe final films is somewhat different than that present in the castingdispersions. As indicated previously, the plasticizer is present in thefinal film in an amount to lower the glass transition temperaturethereof to below about 25° C. This translates to a plasticizer contentof the films of from about 20-40% by weight, and more preferably fromabout 25-30% by weight. The final moisture content of the films of theinvention would be up to about 15% by weight, and more preferably fromabout 5-10% by weight.

The other ingredients would include the release agent and colorant. Therelease agent would normally be present at a level of up to about 2% byweight, based upon the weight of the modified gluten protein content ofthe films taken as 100% by weight. The colorant will of course bepresent at a level necessary to give a desired color.

Although the films can be of variable thickness, normally they have athickness of up to about 50 mils and more preferably from about 2.5-40mils.

The following examples set forth presently preferred techniques for thepreparation of modified wheat gluten protein products, modified glutenprotein dispersions, and resultant gluten-based films. It should beunderstood in this respect that the examples are provided by way ofillustration only, and nothing therein should be taken as a limitationupon the overall scope of the invention.

EXAMPLE 1

Seventy-five parts by weight of wheat gluten isolate (Midwest GrainProducts, Inc.) was blended with 25 parts by weight food grade glycerol(99%, Sigma Chemical Co.) using a Hobart mixer. The mixed sample wasgradually transferred to a homogenizing tank containing 347 parts byweight water, 0.15 parts by weight sodium metabisulfite, 1.5 parts byweight sodium hydroxide, 0.45 parts by weight potassium stearate and 0.9parts by weight Mazu DF203 defoamer (PPG Industries, Inc.). Creation ofthe modified gluten protein dispersion took about 10 minutes and thefinal dispersion temperature was 25° C. Thereafter, the modified glutenprotein dispersion was degassed under vacuum to give a viscousdispersion essentially free of air bubbles.

The complete modified gluten protein dispersion was then applied onto astainless steel plate using a film applicator to give a film thicknessof about 3 mils. The applied film was then dried for about 3 minutes ina closed oven at a constant temperature of 90° C. The dried film wasthen readily peeled from the plate.

EXAMPLE 2

The process of Example 1 was repeated, except vital wheat gluten(approximately 75% by weight wheat gluten protein) is used instead ofwheat gluten isolate. Prior to degassing, the modified gluten proteindispersion was pressure filtered to remove bran, starch and othersoluble materials.

EXAMPLE 3

A dried modified high protein wheat gluten product was prepared bypurification of wet gluten dough from a commercial gluten productionprocess (Midwest Grain Products, Inc.). Wet gluten dough containing 100parts by weight gluten solids was dispersed in a 1% ammonia solution togive a solids content of 14% by weight. 0.5 parts by weight sodiummetabisulfite was then added to the ammonia-gluten dispersion. After 5minutes set time, the ammonia-gluten dispersion was centrifuged toremove most of the insolubles. The purified modified gluten proteinproduct was then spray dried to give a dried modified gluten proteinproduct having a protein content of about 90% by weight, dry basis.

The dried modified gluten protein product was then dispersed in a liquidphase for film production. In particular, 75 parts by weight of thedried modified gluten protein product were mixed with 25 parts by weightfood grade glycerol in a Hobart mixer. The mixed sample was transferredto a homogenizing tank containing 347 parts by weight water, 1.5 partsby weight sodium hydroxide, 0.6 parts by weight stearic acid and 0.9parts by weight Mazu DF203 defoamer to create a modified gluten proteindispersion. The dispersion took about 10 minutes to form. The dispersiontemperature was maintained throughout at about 25° C. After formation ofthe modified gluten protein dispersion, it was degassed under vacuum togive a viscous dispersion essentially free of air bubbles. The modifiedgluten protein dispersion was then applied to a stainless steel platewith a film applicator to give a layer which resulted in a final filmthickness of 3 mils. The layer was dried in a closed oven with a controltemperature of 90° C. over a period of about 3 minutes. The dried filmwas readily peeled from the plate.

EXAMPLE 4

The process of Example 1 was repeated except that the modified glutenprotein dispersion was formulated using 7.5 parts by weight ammonia inlieu of sodium hydroxide.

While the foregoing examples have described film formation using alaboratory apparatus, it is believed that excellent films can be formedusing conventional, commercial scale film forming equipment.

We claim:
 1. A flowable modified wheat gluten protein dispersion for usein producing wheat gluten protein-based films and comprising:a modifiedwheat gluten protein product made from a high protein wheat glutenstarting product, said staring product having at least about 85% byweight wheat gluten protein therein, said wheat gluten starting producttreated with a reducing agent to give a modified wheat gluten proteincomprising gliadin and glutenin fractions and having an averagemolecular weight of up to about 1000 kDa, said modified wheat glutenprotein having substantially no heat denaturation; and a liquid phasecomprising water, a plasticizer and a member selected from the groupconsisting of acids and bases for promoting the dispersion of saidmodified wheat gluten protein in said liquid phase, said liquid phasebeing essentially free of alcohol.
 2. The dispersion of claim 1, saidmodified wheat gluten protein being present in said dispersion at alevel of from about 15-30% by weight.
 3. The dispersion of claim 2, saidwater being present at a level of from about 65-80% by weight.
 4. Thedispersion of claim 1, said plasticizer being present at a level of fromabout 20-40% by weight.
 5. The dispersion of claim 1, said plasticizerbeing selected from the group consisting of glycerol, diglycerol,propylene glycol, triethylene glycol, sorbital, mannitol, maltitol,hydrogenated starch syrup, polyvinyl alcohol, polyethylene glycol andmixtures thereof.
 6. The dispersion of claim 5, said plasticizer beingglycerol.
 7. The dispersion of claim 1, said member being a baseselected from the group consisting of sodium hydroxide, potassiumhydroxide, ammonia, and mixtures thereof.
 8. The dispersion of claim 7,said member being sodium hydroxide.
 9. The dispersion of claim 1, saidmember being present at a level of from about 1-15% by weight, basedupon the weight of said modified grain protein taken as 100% by weight.10. The dispersion of claim 1, said average molecular weight being fromabout 50-900 kDa.
 11. The dispersion of claim 1, said starting producthaving a maximum of about 10% by weight of brans, starches and otherinsolubles.
 12. The dispersion of claim 11, said starting product havingfrom about 0.1-8% by weight of said brans, starches and otherinsolubles.
 13. The dispersion of claim 1, said modified grain proteinproduct being initially in the form of a powder dispersed in said liquidphase.
 14. The dispersion of claim 1, said modified grain proteindispersion being essentially free of air bubbles.